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Old 05-16-2011, 10:44 PM   #21
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Hence the incentive for taking up diving. Yeah Hogfish. Not sure why they call it Hog Snapper but I have at least seen it in markets sometimes. But not these other species of lobster.

Sounds like we might have been on a wild goose chase for the mystical centollo... and perhaps had it and didn't even know. But, I saw a picture of the spider crab another restaurant was referring to and it did look different. Smaller claws. These are all subtle differences potentially but that's ok. I love shellfish and want to try them all.
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Old 05-18-2011, 09:00 PM   #22
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For whatever reason/coincidence my brother, who I work with in Sunrise near the Sawgrass Mall, ordered boiled crawfish from Deanie's today. It will arrive tomorrow (Thursday) at the office. This is the real deal stuff. Anyway, Craig, you are welcome to stop by with your wife if you want to try it. Let me know.
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Old 05-19-2011, 06:36 AM   #23
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Appreciate the offer, but I'll be working on the other side of the state amd won't get home until late.

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Old 05-19-2011, 11:55 AM   #24
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No worries. I'll snap a pic or two but that's not the same thing. I am convinced though if you tried these you'd taste the Worcestershire sauce and even the celery salt. There's a certain sweet tanginess to the cajun crawfish boils in New Orleans. That said, there very well could be other secret ingredients. Actually, Deanie's sells their own boil spice mix. I haven't tried that or at least not in awhile (might have years ago). It's been a few years since we've ordered from Deanie's at all so I'm looking forward to it. We also got gumbo. I'm happy with the gumbo I can make (and I used Emeril's book for a reference - but had to tweak still to get it more like Deanie's). The only thing I haven't been totally on is including oysters. I tried ones from a container but I don't trust them. Have to be fresh and that's a bit of a pita but I love gumbo with oysters in it... and everything else (crab, shrimp, crawfish, okra...).
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Crawfish Boil It is getting to that time of year when the peak of crawfish season is upon us. I really like this recipe for boiling them.:wink: [SIZE=2]Cooking Crawfish by Leonce Collins How to boil crawfish Cajun style!   --------------------------------------------------------------------------------   This will feed 8 people, or three Cajuns. Equiment needed: One large cooking pot with wire basket big enough to hold 25 pounds of Crawfish. A lid for the pot and a small outdoor propane cooker, as you will cook this outside. Go buy several cases of cold beer and drink the first one. Then go shopping for 25# sack of live Crawfish, 3 bags of crab boil, 1 small bottle of liquid crab boil, 3 round boxes of salt, 1 square box of rock salt, 8 small onions, 8 small potatoes and 8 ears of corn, one head fresh garlic, small can of cayenne pepper, 4 lemons, and a box of Tony Chachere's creole seasoning. Now that you're finished shopping, drink another beer. Now it's time to go to work cooking the Crawfish! One thing you must always remember about Crawfish....first separate the live Crawfish from the Crawfish that won't make it to the pot. Next you must purge the Crawfish. Get a large tub of water or two large ice chests. You will use this to purge the crawfish. Place the box of rock salt in the water. Stir the water with the salt and then place the Crawfish into the water. Let the Crawfish purge for 7 minutes. Remove the Crawfish and place in an ice chest until ready to cook. Time to drink another beer. Fill the pot with fresh water half full, place on cooker, and start the fire. Place a box and a half of salt into the water, 1 bag of crab boil, a half bottle of liquid crab boil, 2 teaspoons of cayenne pepper and two lemons cut in half--squeeze each half into the pot and drop the lemon. Separate the garlic into pods and cut the small ends of each garlic pod, then drop them into pot. Place lid on pot. Time to drink another beer. Let the water come to a boil for two minutes--that way the spices will mix well. Drop the 8 onions after cutting the ends--yes, drop the whole onion into the pot--4 minutes later, drop the 8 small potatoes; 4 minutes later, drop the 8 corns. Let it cook for five minutes. A good way to check for readiness is to take a fork or sharp knife and stab the potatoes and the onion. If it goes in easy, it is cooked. Lower the fire on the burner and remove the basket. Place the vegetable in a small clean ice chest--don't close the lid, just place foil on top. Place the basket back in the pot. Time to drink another beer. Turn the heat up on the burner, place the other two bags of crab boil in the pot, the rest of the liquid crab boil, and one large heaping teaspoon of cayenne pepper. Take the rest of the lemons cut in half, squeeze each half into the pot and drop the lemon. Place the last two boxes of salt into the water. When the water comes to a boil, place the Crawfish into the basket and place lid on top. Time for another beer. When the water comes back to a boil--you need to watch this part-- let it boil for 4 minutes, turn the fire off, let it simmer for 3 minutes, and remove. Now get an old table, and place old newspaper on top. Dump the basket of Crawfish on top of the newspaper, and sprinkle with Tony Chachere's creole seasoning. Dump the onions, potatoes, corn and garlic on top of the Crawfish. Now it's time to really drink beer and eat. You will love the vegetables, and you can cook them this way without having to cook Crawfish! Hope you pass a good time eating the Crawfish! I suggest that you make a sauce on the side using mayo, tomato ketchup, a little Worcestershire sauce, and little garlic power. Mix this to your liking. Use the sauce to dip your peeled Crawfish into if you desire. Craig [/SIZE] 3 stars 1 reviews
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